Roast Duck Bao | Saveur

Name: Roast Duck Bao | Saveur
Ingredients: 1 Tbsp. active dry yeast; 1 ⁄ 2 cup plus 1/3 cup warm water (110º); 1 ⁄ 4 cup plus 1/4 tsp. granulated sugar; 3 Tbsp. dry milk powder; 2 Tbsp. vegetable oil; 2 cups cake flour, sifted; 1 ⁄ 4 tsp. baking powder; 1 ⁄ 4 tsp. salt; 1 cup glucose; 3 ⁄ 4 cup plus 1/8 cup rice wine vinegar; 1 ⁄ 8 cup black vinegar; 2 whole star anise; 1 ⁄ 4 tsp. red chile flakes; 1 ⁄ 8 tsp. minced fresh ginger; 8 duck legs, deboned; 1 ⁄ 4 cup peeled and julienned carrot; 1 ⁄ 4 cup granulated sugar; Kosher salt and freshly ground black pepper, to taste; Togarashi Mayonnaise , for serving

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Fluffy bao doesn't get better than this: stuffed with lacquered roast duck, vibrant pickled carrots and dressed with a zesty togarashi mayonnaise.

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Ingredients

1 Tbsp. active dry yeast
1⁄2 cup plus 1/3 cup warm water (110º)
1⁄4 cup plus 1/4 tsp. granulated sugar
3 Tbsp. dry milk powder
2 Tbsp. vegetable oil
2 cups cake flour, sifted
1⁄4 tsp. baking powder
1⁄4 tsp. salt
1 cup glucose
3⁄4 cup plus 1/8 cup rice wine vinegar
1⁄8 cup black vinegar
2 whole star anise
1⁄4 tsp. red chile flakes
1⁄8 tsp. minced fresh ginger
8 duck legs, deboned
1⁄4 cup peeled and julienned carrot
1⁄4 cup granulated sugar
Kosher salt and freshly ground black pepper, to taste
<a href="https://www.saveur.com/togarashi-mayonnaise-recipe/">Togarashi Mayonnaise</a>, for serving